Depending on the size of the establishment, there may only be one chef with a kitchen porter to help, or there may be a whole brigade of chefs.
The Head chef is the person who is in charge of the kitchen. In a larger establishment this chef has the title of 'executive head chef', because they are the manager who is responsible for all aspects of food production, including menu planning, purchasing/checking the orders for quantity and quality, costing, planning work schedules, health,safety &hygiene, the training of staff and hiring and firing the employees. Because of this, executive chefs spend more time in an office planning rather than actually working in the kitchen.
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